Rob Dodge Joins Us To Talk SCA World Championship

On This Week's Episode We Talk With Our Long Time Friend, Rob Dodge. Rob Is Recently Back From The  SCA World Championship. Rob Breaks Down How He Did, What He Cooked, And What He Wishes He Could Have Cooked. We Also Talk About The Most Recent Issues Involving A KCBS Event... There Seems To Be A Consistent Problem Happening, Is The A Solution To This Problem?? We Get Update On How Kyle Is Doing With His New Restaurant, And The Ghost At Kyle's Restaurant IS BACK!! This Ghost Is Not Too Scary, The Ghost Could Actually Win You Something This Week. 

Episode Transcript

(00:00):
All right, welcome to don't dropthe tongs. It is March nineteenth,
and we are off and running.And I say we're off and running because
Phil shows up today with something veryspecial, a new four legged friend.
It's my new dog. Yeah.I'm actually going to probably put it on

(00:23):
social media to help me out withthe name. I name you should call
it. You know, you shouldcall it late late because it's one thing
you always be fucking know late orgrease fire, Greek fire four hundred degrees
or I'm once you call him timelineor time or instructions. All right,

(00:49):
So got the normal usual cast ofcharacters here. We got Cayle, you're
behind barbecue, Birds and Bones,Florence's only restaurant with running water. Very
proud of you say that. Oh. We got Bill and the Grill,
and we are enjoying today by RobDodge, who I am meeting for the
very first time on this wonderful podcastbut YouTube band of characters, and have

(01:10):
known Rob for a long time.So I'll let you guys do the intro
and get this rolling, bring Robin and we'll go from there. Would
be good to hear what they haveto say. Yeah, so we got
Rob Dodge on the on the phone, or on the on the interwebs.
Radio law the original member of theTurn Up Supercartel, the original member of

(01:33):
What Else Did We Have? WestCoast? The original Don't give him too
much love because he is the onlyone out the whole crew that doesn't do
shitty biz because he played. Heclaims he has gluten gluten free. He's
a gluten free character, so amI. But that didn't go well with

(01:56):
Kyle. Kyle still makes me drinkthem ship. He's a steak cook.
He's all over the country cooking steaks. He cooks caseybs, he cooks everything.
He was just at the Kiltlifter,he was just at the World Championship.
Are insider, mister Rob Dodge?Thank you, thank you. Welcome
to the showbody, How how canyou be allergic to gluten and cooking steaks?

(02:24):
There's no gluten in steak broil,you know. I actually don't because
there's so many ingredients that it couldbe gluten three basics or wheat, barley
and rye. But okay, letme. I think it's wheat, barley
or rye or a derivative of that. Why why some people ask when I

(02:45):
had the restaurant. They're like,what type of wishes ship saw you use?
Because I think one of them ishas gluten. It's gluten, yeah,
right, which one Frenchies or Idon't know which one to be honest,
how you know you're not staying awaylimit. Look at the label I
read, Phil, I just hadthat at the restaurant. Somebody is,

(03:07):
uh, they can't have orsester Shiresauce. Yeah, the gluten. I
don't know what that is. Sohe's gotta be sauce. You can't use
regular soy sauce. I have touse a uh liquid aminos. Yeah.
I like that all right? SoRob you try. You traveled down to
Fort Worth. You've got your goldenticket. You're going to the World Championship.

(03:30):
So who's in the car? Wewas just you? You got you
had Uncle Gary with you. That'sa long drive. You had Uncle Gary
with you. Who's who's his nephew? Who's his nephews? By everybody has
that uncle that's like the cool,wild, like crazy uncle. You know

(03:51):
that's not big him up like that. Uncle Gary is a little bit scary.
He's scary, scary scary. He'saround with a ball head, you
know, what I mean, gotglasses. He's scary. He's scary.
He could be scary the little kids. So well you call him Uncle Gary.
Okay, So Uncle Gary and RobDodge and we had Gary's buddy Brian

(04:14):
with us this year. Oh,Brian got his ancillary golden ticket and Richfield
last year. I think, Isaid, right, I remember, I
remember he went this year. Youhad your ancillary too, right I did.
Yep. I had both of themthis year and Gary had both.
No, Gary only had steak andhe only got the steak from a at
large. Oh at he got atlarge? Yeah. Yeah, So what

(04:39):
that means? Go ahead and explainthat, Yeah, explain that. What's
what that means? So at theend of the year, there's a certain
number of at large tickets that theyaward to people, and I think there's
a couple of ways that they getthe at large is. One of them
is if a contest, if everybodyin the top ten has a golden ticket

(05:00):
and it passes all the way throughthe top ten, then that becomes an
at large ticket. And I thinkthey just have a certain number of them
reserved at the beginning of it.Right, There's well, yeah, because
whenever there's a contest, and ifthey only call the top ten, and
if the top ten all has theirgolden tickets, then that ticket now doesn't

(05:23):
go to eleventh, it goes tothe at large. Bit that's how I
at large? Bit? How dothey pick that one? So at the
end of the year, then theygo through the list of points from top
to bottom and anybody that doesn't alreadyhave their golden tickets, they start handing
them out to those people. Andwhere do they do this? They do
this via email because I didn't getmy call. It's done during that New

(05:46):
Year's Eve show that Brett does online. Yeah, you didn't cook enough.
You didn't cook enough. You didn'tcook enough. Because the guy that the
guy that won the World Championship,he's coming on next week, but he
I'll drop the tongs on this.He's never won an s c A steak.
That was his first s c Awin. That was his first SCA

(06:09):
win. He got. Okay,So does that rub you guys? Does
that kind of like chap you guys? Like you guys are a kidding me,
Like it's gotta it's gotta burn alittle bit, not me personally,
I mean, it's still say Iknow it doesn't piss me off because it's
such a crap shoot. It's sucha crap shoot, especially at Dallas.

(06:32):
And I'm not going off on judgestoday. I'm not going off either,
but it's such a crap shoot.So not only do you pick your stakes,
you're in different groups, right barrel. And and I'm not saying that
there's not the best of the bestcooks. I'm not telling saying anybody's in
any less than anybody else, right, but there's broken up. How many

(06:53):
groups were there this year? Soin the steaks there were nine groups of
approximately fifty cookers in each group,so just under four hundred and fifty total,
I think. Wow. And thenyou had to finish in the top
ten in your group to advance tothe finals on Sunday. So they took

(07:14):
the ninety people that advanced out ofthe preliminaries and then they gave the US
points champion, European points Champion,Australian points champion, and I think New
Zealand. Anyway, there was therewas ninety four cooking for the championship on
Sunday. That's crazy, that's crazy. That's crazy. So okay, so

(07:38):
how was the drive. I'm surethat that happen. We actually broke it
up this year. We didn't justiron man it all the way over.
So we went. We took offTuesday afternoon, drove to El Paso,
got a room, and then wentthrough Passo. Is sketchy? Did you
stay over there? It was likeit was like this hotel and they had

(07:59):
women the night working out their hotelrooms. But you know, it was
it was. It was sketchy.It was sketchy. We actually look at
it's bad when you look at lastCrusiss, like Scott's still compared to it.
Yeah, I was a little worriedabout the hotel that Gary wanted to
stay at, But it actually wasn'ttoo bad. It just was more that

(08:20):
we couldn't park the truck with thetrailer right there really to keep an eye
on it. That you must havestayed at the same one I had,
because I was like, I know, I was just so tie and I
was driving by myself. I waslike, yo, I am going to
probably lose all my gear by morningtime. El Paso is the biggest small
town I've ever seen in my life, Like Al Paso is massive, like

(08:43):
it is I don't know. It'sjust I couldn't believe how big that town
is. Yeah. Yeah, Normallywe do it in one day drive,
but we did two days this yearjust because of the time change was a
week earlier, so we were alreadystarting out two weeks or two hours behind.
Ye, that's what's up. That'swhat's up. You love to hear
me three am and not been inthere till nine or ten at night?

(09:07):
Yo, I was it. Ididn't really follow the Sea Awards like I
should have, but I did see, like you know, on the result
sheet, so like who won.There's a couple of questions I have.
Well, let's let them get intothe cook before we get into old.
I am okay, I am,I am gonna do that. But here,

(09:31):
here's the deal. This, Thisis the intro. This is the
intro. All right? What wasancillary this year? Because I didn't understand
where burgers came in? So thefirst round or your preliminary round of ancillary
was anything appetizer with one of sixof the Croy Valley sauces. Okay,

(09:54):
what happened? What happened to whoppers? They were not the title sponsor for
it this year? Wait? Wait, wait, wait, wait, wait
wait, Baryl, I need youto rewind a recording probably about last year
at this time, because I rememberKyle Mannaicati stating that Womblers is always going

(10:15):
to be part of SCA, becauseyes, you did. They they will
be part of SCA. But Ithink they're still sponsoring the ancillary points Chase
through the year. But they justthey just weren't the title sponsor for the
Worlds this year, exactly. ThanksBill, Go ahead and rewind this,
all right? So all right,so Rob, when you get there,
I saw it was rainy, Isaw the thunders. I mean, I

(10:39):
felt bad for y'all. I getrained for three days. Three days.
Wow, that was that storm thatcame through Arizona too. So were you
Gary, Were you guys all cookingout of your trailer? Yes, okay,
all right, go ahead. Oh. I just was gonna say Gary
and Brian actually didn't work in thetrailer. They stayed under the canopies.

(11:05):
I was back and forth between thetrailer and the canopy. Oh, because
y'all y'all was working out of yourtrailer. Yeah, because you left Gary's
uh san f ne Son trailer athome. Yeah pretty much. Yeah.
See, I wish I had Iwish I hadn't made like that. Phil
is Phil sets up his own stationand in the trailer, he sets everything

(11:26):
up. He's in and out,he's in my way. I'm like,
bro, cook outside, get outof my way. But that's why I
offered two people in there. Butyeah, but yo, you know what.
You kicked me out, but youinvite Elvis in. You invited Elvis.
Elvis was allowed to cook it,but you can't. And your brother
outside me and your brother was kickedoutside. But yo, yeah, but

(11:46):
but Elvis was allowed to cook,right, So right, so go back,
yeah, go back to ancillary's soyou said, so, yeah,
you had to choose any one oftheir six sauces and then do anything appetizer
for the first round. Then ifyou advanced from the first round into the
finals of the ancillary, it wasa burger using their burger and brought sauce.

(12:13):
Mm hmm that that is such athing burgers and brought sauce. What
was that burger? Sauce, mustardsauce. Okay, okay, all right,
so what you what did you dofor turnams? My My ancillary was
play on a chicken meatball that Isaw some guy on Instagram do let's go.

(12:39):
I like it. So it wasthe the Apricot Chipolte Croy Valley sauce,
and I used your basic chicken meatballrecipe and enhanced it a little bit
with some Apricot MG. I useda little bit different rub and in there,
and uh, you know, Imade the meatball. I smoked the

(13:03):
meatball and then I actually flash frightit so it crisped up a little bit
more nice, and then sauced it, set the sauce on it like you
would on ribs or something, andput it in a box. I mean,
so that was you put six ballsin the box? Correct? That
was it? Yeah? No plates? Well I had them on little plates

(13:26):
and I did them. You know, I did some garnish in the box.
But there were a couple of discussionson that. You know. The
first thing with the Croy Valley saucesis what do you do with a sauce?
You saw something? Yea, Sothere was you know, there was
a ton of things similar to mine, like, uh, you know in
our camp, I saw two othermeatballs condition mine. Because because sauce has

(13:54):
to be hard, right, becauseI mean, like you said, it's
a topping. So I mean,as a judge, I would be probably
tired of that same flavor, likewell especially right. Well, here's the
thing though, when that initially cameout that that was the category, I
wasn't too thrilled with it, tobe honest with you, because there's six

(14:16):
different sauces. How do I knowthat I don't land on a table with
somebody who's using you know, theirbasic wing sauce. And maybe the judge
loves the wing sauce true, doesn'tlike the BlackBerry and Joe chili sauce.
Yeah. Yeah, it's just itjust wasn't apples to apples in the first
round. Yeah, I get myopinion. No, that's a that's a

(14:39):
good that's a that's a good pointbecause, yeah, what happens if somebody
didn't use that sauce and they justused their own sauce, right, and
if the judges didn't, Yeah right, if the judges didn't, it did
not comparing that six sauce to whatthey're turning in. They just like the
flavor of it, right, Itcould have been anything at that. I

(15:00):
think you probably in my opinion,I wasn't there, but I think you
could probably get away with maybe enhancingthe sauce or not even not using it
at all. That's what I triedto do when I was trying to figure
out what I was going to makeis I was trying to pick one that
I could enhance some of those flavorsin the sauce, you know, like
like I did the apricot chipolte.So I thought maybe I could bring in

(15:24):
some apricot preserves or you know,maybe some chipolte peppers and spice it up
and have those flavors come through alittle bit more. But it didn't work
out so well. So where didyou Where did you finish with the meat
balls? I think I was twentysecond, twenty second in my group?
Yeah, yeah, because whether theycalled the top twenty or was it the

(15:48):
top ten? Top ten out ofeach Okay, okay, gotcha, gotcha?
Gotcha? Gotcha? Are you goingto drop the tongues on what?
Oh? Gary didn't have his goldGarry didn't have an hilarious Yo. Do
you know some of the winners?No, honestly, I don't. There
was no anybody from our camp madeit. I know Craig made Ancillari's I

(16:12):
think it was I remember, soso now now go going to this is
where I want to know, goingto the rib category, what what what
were you seeing? What were youexperiencing? Because s c A rib competition
is new, so what what didyou see? A matter of fact,

(16:33):
have you competed yet in ribs ins c A yet or was that your
first time doing it? I havenot competed in s c A ribs yet
and I did not compete in sc A ribs at Worlds because I wasn't
sure what they were looking for eithergot it and I had I had second
thoughts on I don't know Wednesday orThursday about jumping in last minute, but

(16:57):
I didn't bring my stuff, soI would have had go source everything and
throw it together real quick to doit. But I was just gonna do
my basic k CBS rib and fromthe sounds of it, from everything that
I heard, there was a lotof k CBS style ribs. It was

(17:18):
was that was that the winner?Was that because I saw a couple of
posts some people deep for au theirribs and they thought that it didn't work
for them. Was because I knowyou kicked my butt at uh at four
Peaks and you turned it in yourk CBS ribs, right, and you
got called on that, right,Yeah, you got there, and I

(17:41):
bacon wrapped it. I did ak CBS rib and then I bacon wrapped
it. I messed it up.I was told by one of the judges
that it wasn't traditional, and therewas nothing in there that said that it
had to be traditional. Here wego again with judge. You know,
we can, we can go offon a whole different tangent on that kill

(18:02):
lifter thing if we want to.Don't. We don't necessarily want to.
The first we'll get into that that'scoming. That's coming, okay, So
Ancillary's okay, not so that's fine. Didn't advance in Ancillary's so that was
fine. You know, then Ididn't have to do a finals round in
Ancillary in addition to my first roundof steak the next day and when the

(18:26):
ribs were Sunday, right though,the ribs were the same day after the
preliminary Ancillary round, So that wouldhave been what Friday, Yeah, so
Friday was opening Ancillary and then theribs and then Saturday would have been the
finals in Ancillary and first round ofsteak. Okay, all right, all

(18:48):
right, so what So how didsteak go? You can get so steak
we went. There was nine groupsof almost fifty, so almost four hundred
and fifty steak cook, barrow,barrow, anido and a haystack. How
are you gonna find the best steakout of nine groups of fifty? It's
gonna be tough. Philm cook betterbetter Phil? The judge what they want?

(19:14):
Phil, kim what they want?Phil? Figure it out? What's
the sign? So there again theytake the top ten out of each group,
and I finished ninth in my group, so I advanced to the finals
again. Congratulations, Hey hey,hey, three in a row. Yeah,
how how was the numbers on that? Because I saw a lot of

(19:36):
like two fifties and those were kindof all over the board. It really
depended on what group you fill inmine arrow with, And I was I'm
not going off on judges to that. I was in ninth place with like
a two forty nine point something.One group is getting two fifties. Now,

(19:59):
the group is get one eighties.Now. The biggest discrepancy that I
heard of or saw was the groupthat Matt Overson and Scott and already were
in. Yeah, Matt won thegroup with like a two point fifty three
something, and Scotten already came insecond at like two forty nine. It's

(20:22):
like a four point difference between firstand second, which is huge in that
kind of field. Of course,of course, so of course I even
saw it and helped me out becauseI'm I'm still confused. How the top
score the top score in each category? Well, not category, but all
right, so we got taste,group tenderness, right, taste tenderness,

(20:47):
and appearance, appearance tenderness done thisor I'm sorry, appearance done this,
Texture, taste and overall impression.Overall impression. Yeah, but you could
get a fifth in each group,but in taste you could go as high
as what's that top number in fiftyfour? Fifty four? I seen a

(21:11):
fifty four point three. I wantto say I saw a fifty four.
I was like, good night,Like, so that's that's the World championship.
Phil cook better, Cook better?Okay, they're freaking chef. Calmed
down guy opened the restaurant for threeweeks and acts like he's a hard ass

(21:33):
over there. I'm just this isevery time this guy the podcast. You
don't understand the link. Six o'clock, two minutes early calmed down over there,
right, we're in Florence. You'rein Florence. That the contest.
Okay, we all. Phil's beenfront seat a lot of times and we
all complain about the same old stuffand what I mean, we got to

(21:56):
cook better. That's it. I'mstanding up for Phill. You're just attacking
today. You're very angry. Youheard this whole restaurant. You're very angry
because because all of the that's becauseall of those pictures fell off the wall.
That's why the James Beard Award,winner of Florence. But home down.
Okay, and I'm making that aT shirt. I'm making that.

(22:18):
Put that on a T shirt.Beard Award winner of Florence. More long.
They're gonna put you. They're gonnacome take your picture so old school
is gonna have flash off behind nextto you. They're gonna they're gonna deliver
that. We're gonna come to thehitching post and deliver that with the wagon.
All right, make the up frontthe Walk of Fame. They're gonna

(22:38):
put a star. They're gonna puta star right in front of his restaurant.
Person first person to bring a businessto Florence since the gold Rush.
You ro alright, what what whatdid what do you? So? You
you? You? You advanced?And then what did you do? Uh
in the finals? Yeah? Wereyou and Gary in the same in the

(23:02):
same category or no? Not?Gary did Cowtown? Right? Well Gary
did? We were in a differentgroup, the preliminary group, and Gary
advanced as well. Oh okay,because you was cooking against your you know,
cooking everybody. You want everybody inyour camp to have different colors.
Yeah. Yeah, So Gary andI both made the finals. And then

(23:23):
Rob Jorgensen, the other cook fromArizona that went h he did not make
the finals. So two of thethree of us went to the finals.
Arizona, baby, So that's it. So so so did you did you
place any finals? Everybody places?Phil? No, I mean you okay,

(23:44):
yes, that's just ship. Didyou did you get a top ten?
Called? Did you? I didnot? What was that? I
did not have a good cook onSunday? So did it? Did it
go twenty? It's twenty? Theypay fifteen or they called fifteen up to
the stage in steak. Yeah,and it was long. I'm gonna just
tell you I tried to tune inlive and it's just as hard as sitting

(24:10):
in that auditorium. Then it iswatching this live feed with the muffle.
I'm like, what is going on? But I was like, I'll just
read the scores after but okay,this is oh and then but okay,
before I go to my next thing. What Gary did advance? Right?
He got a fourth place? Call? Was that Cowtown? Or was that

(24:32):
in the finals? Uh? Hegot a sixth in the Cowtown? Okay,
yeah, group in the Cowtown?Actually Gary, we were in the
same group in the Cowtown. Sookay, okay, okay, okay,
all right, all right? Whatdid what did Gary finish going into the
final? Like, okay, soadvancing? What was his uh? What
was his top ten? He wasup there closer than I was. I

(24:57):
want to say he was like fourin his group. Yeah, he did
pretty good in his group for him. Yeah, good for you man.
You guys repped a z hard.You guys did good yea. And I
wish Sunday would have turned out alittle bit better. So that was the
only day it didn't rain. Maybey'all needed the rain to help you all
out right. I don't know Ineeded something. I got a bad steak

(25:22):
from the start. I guess,so you spinal this guy, or you
try hard guy. So they didit a little bit differently this year.
They separated the loin so that theyhad try hearts and spineala steaks separated on
every table, so every cook wouldget at least one. Oh wow,

(25:42):
oh wow, that's great. Thatis Yeah, So that's weird. Is
that the first time I haven't beendo an SCA in a while, is
that they just did that at theYeah. Yeah, first year they didn't
have wamblers. First year that heseparated, they knew you were in coma,
had to deal with your bacon wrapbullshit. It was like we have

(26:03):
changed the rules. Ken said thathe got some feedback throughout the year that
you know, it's the world,you should have the best of Yes,
so I agree that's how they decidedto do. And how was the quality
of the stakes? They were goodstakes, They were good. They looked
pretty good. Yeah yeah, evensome of the spinala stacks were pretty nice

(26:25):
looking. Wood. Yo, letme ask you this. So I had
a question. So, like Isaid, I didn't watch the live feed
on Facebook, but I was lookingat the results to see where you know
the names I knew where they placedand everything. There was a lot of
blank spaces like the people go home. You know. It was the weirdest

(26:45):
thing at every awards this year,for all the categories. When we went
into the auditorium. I have neverseen a group of people not know what
their numbers are. There were somany people they would call enough and it
was just dead silent in there,no reaction maybe any maybe maybe those were
the numbers that were put to theside and they didn't get the memo.

(27:08):
And yeah, I saw the samething. I think even the final score
shoots. As of now, there'sstill some blank spaces in it, like
like like a golden ticket, agolden ticket that blank. I don't know
what was up with that. Peoplelike lost their tickets or just there was
a lot of blank spaces. Lookat it. Look at You're at the

(27:29):
World Championship and you lose your ticketlike that is just just go up if
you if you lost your ticket andnobody went up, then that must be
your ticket, right claim You're gladI wasn't sitting there. I would have
been first place at all them ships. It was crazy. Nothing past Phil

(27:52):
but Yo Yo Barrow. Do youknow somebody who could or we could get
a portable ticket machine to print numberson on on right on the dome.
Because we could print numbers, wecan win the money for the first For
the first time ever, there wastwo tickets giving out with the same number.

(28:14):
Okay, Oh that's what I wantto ask you, Rob. So
it looked like in the finals therewas a tie for first place. It
was okay for first place. Yo, Kyle, are you in front of
your computer? Oh, well,you can't write. You can't look up
the results at the same time beingon here. Yo, look look a

(28:34):
camera. Look, yeah, lookup, look up the final results for
the finals. Right, there wasa tie, but one of the persons,
one of the competitors, had ahigher taste score, but they called
it still a tie. Am Iwrong or what? Am I bugging out?

(28:56):
But what I said? Yeah,I didn't see that before. I
don't know if they printed it wrongor not. Huh that is weird.
Yeah, but there was a tie, but the numbers don't add up as
a tie. Yeah. See Iforgot how big? Oh? What?
Oh? What? What? Whatwhat happened? I'm sorry, I'm looking

(29:17):
at the preliminary Well that's his preliminaryround. Yeah, oh yeah it is,
yeah, wrong one. I'm lookingat the wrong one man, Yo.
All right, so the finals,it's fifty fifty three point nine tastes
for both of them, So okay, got it, got it. So

(29:38):
you might have been looking at thewrong sheet. Okay, got it,
got it, got it, yo. And then when they do have a
tie, what they have to splitbecause on that same sheet it looked like
both of them got seven thousand,five hundred dollars. Yeah, or did
they split it? No, theydid double first was first was ten thousand,
second was five thousand. So theyput it together and put a chop

(30:00):
in a half. Oh ah,okay, okay, okay, so they
take second place, they'll take secondplaces. Oh I got it, I
got it. Okay. That'll happenfor any tie across the board at any
SCA event anywhere, even if it'sa tie for tenth place. Got it,
got it. And then so therewas a there was a four way

(30:23):
tie right in one of them,right, there was a four way time
possible. Yeah, I thought therewas a four way tie for fifth or
something like that. No, Iwas like finals. The only there was
a tie at thirteenth and a tieat first okay, okay, yeah,
I saw it was like four people. I was like, dang man,
I was like, what you gotto split that money? So it was

(30:45):
all added up and then split itequally. I got it. That's what
they did the year. I gotfourth too, because there was a three
way tie that year, So theytook the was it the fourth, fifth,
and sixth place, added it upand then divided it by three.
Got it? Got it? Yo? So, so what your overall experience

(31:07):
in Dallas? All right? Becausehere here's my deal, rot. I've
been I've been talking about k CBSfor a little bit now, especially after
the Royal I've been I have likea little bad taste in my mouth right
with numbers and scoring and stuff.Right. Did you see the results from

(31:29):
Tennessee this weekend? Oh? Iknow? Yeah? Yeah? So,
so what was your overall experience?Because I love Brett and I love how
I feel like he has a goodsystem when it comes to it's almost full
percoring. I really think it's afull proof system that he has. Yeah,

(31:51):
the World Championships and Fort Worth,I mean it's great. Even three
days of straight rain, it wasa blast, right, Yeah, it
wasn't it? Wasn't fun at alltimes by any means. But the whole
event is run so well. They'reso organized, you know, they're prepared
for things like this. They hadtwo rings prepared, they had you know,

(32:15):
they didn't have two trophies, butthey they're getting another one made.
You know, both first place winnersget all the perks of being a first
place. One of them is first, one of them is second. So
they're both locked into the finals forlife. Wow. Wow and see,

(32:36):
and that's and that's that's the quality. And that's what you expect when you
start calling yourself world right, worldchampionship anything you supposed to have your well,
a lot of other groups would dothat. They would say, okay,
let's you know, what are wegonna do. We're gonna have a
coin flip or something and call youfirst and you second. Exactly. Not

(33:00):
with the s c A. Youknow. Yes, that's where that's where
I love about s c A.I love them. Yeah, yeah,
yeah, yeah, no, Ilove it. So going back a little
bit to that rib com right,what did you see you said traditional was
actually hitting because I'm taking notes fromwhat I understand. Yeah, there were

(33:20):
a lot of the cooks that placethat just did a standard Ksebs style rib.
They didn't really do anything out ofthe box. Yeah. See,
i'd have done something crazy. Yep, you would have bacon wrapped it for
sure. No. Now I gotsomething up my sleeve, boy that I'm
waiting. I'm waiting, you waiting. I'll wait. As soon as I

(33:42):
get a free time out of thisdamn restaurant. I'm out. I'm gonna
go Yo yo peanut peanut butter andjelly ribs. Bro better watch out.
We're silent all that. Well,Rob, I'm glad you had a good
time. Yeah, was good.Yes, I heard that there was attractors.

(34:02):
There was tractors pulling trailers out.Did you have to get involved in
that? No? Wow, wherewe were at out there on the end,
we actually had a little bit ofgrass and leaves and stuff like that.
It wasn't just the raw dirt.But you were the extreme area,
right correct? No, but butbut but check it out. He's you

(34:23):
know, Kyle, he didn't goout there with that uh Toyota tundra or
whatever he had that. Yeah,he got a new big boy. Now
he got a new big Gary truck. Still has the power for that.
Yeah, yeah, yeah, Yeah, he's got a diesel, so ultimately
he gets a little better gas mileage. So he drove, but gotcha got

(34:45):
pulled my trailer. But yeah,you remember that place you guys parked last
year, Kyle, kind of inthe middle at the back. It was
dirt, just a complete mud pit. Somebody drove a Lexis s UV and
their first thing Friday, it wasfor three days. That would have been

(35:06):
that would have been I would havemy Audi buried in the soot, worry
about that. I would have hadto rent the car. I would have
told her to go pick up therent the car over at the fairgrounds.
That was kind of the only thingthat we were saying after the event,
that maybe they should look at puttingus in one of the other lots working

(35:30):
out there on the grass area,because I'm sure they're gonna have to pay
for damage out there. Oh Ibet. But I mean I also saw
that on I saw that online onsocial media. They were talking about that.
But I guess somebody said that theyrun a like a big horse show
or some kind of horse thing throughthat through that same field. They do
something I don't know, something todo with horses, And they said it

(35:52):
wasn't that bad, but I wasn'treally. Yeah, I don't know.
By the time everybody got out ofthere, it probably was pretty bad.
But I bet you know, justif we'd have been on a paved area,
you can tolerate the rain. Thenit's what you're trapesing around and those
standing water and the mud and andcleaning your trailer after that. Yeah,

(36:15):
that's good. It took me theentire day to day to clean my trailer
out. I'm sure take that mucheverything out, clean the whole trailer down,
clean everything out before I put itback in, because it was all
full of water and mud and leavesand dirt. And yeah, yeah,
how would have kicked me out thetrailer I've been You wouldn't liked We get

(36:40):
to my house and no, youain't leaving yet. You can sleep on
the couch tomorrow. We're cleaning thetrailer. Oh man, that's crazy.
That's good man. I'm happy foryou guys. And what what what was
some of the highlights out there?Like what what other than the rain?
What is there? What t shirtcontest out there? Not that I saw,

(37:02):
but it might not happened on theother end of the lot or something
I don't know. Okay, Soif you would have, if you would
have made the Ancillary finals for theburger, did you have something wrapped up?
Did you have something right? Yeah? I had. I had everything
with me planned ready to go.Can we drop the tongs on that on
what you were going to do?Yeah, it was going to be a
play on a A brought worst burger? Oh so I? Uh and actually,

(37:30):
from what he said on stage,the person that finished third in the
ancillary finals made a brought burger.Oh wow. Okay, I don't know,
could have been head to head ornot, but uh yeah, no,
I just I What I did isI made the uh A brought worst
meat mixture, you know, withbeef and pork, seasoned it up like

(37:51):
you would a normal brought worst,but pressed it into patties instead of putting
it in a casing. Yeah,that's crazy to take that. Did you
get Damon's Burger Book? No?I did. I got the book because
I was preparing thinking, okay,maybe if the restaurant don't open, I'm

(38:12):
gonna try to sleep out there realquick. Bro. It's pretty it's a
damn good book. It's a Ilearned. I learned some stuff in there
that I didn't know was possible,and it was like, okay, I'm
taking I'm taking that that's going on. There were a few people up there
on stage you mentioned it and saidthat they pulled something. Whose book?

(38:34):
Yeah, the owner of Kroy oryeah, owner of Croy Valley has a
burger book. Okay, the thingfor that? What was he the burger
champion at the World Foods two yearsin a row? Yep? Yeah,
I believe he was the ancillary championor no? Was he the ancillary champion

(38:55):
or second place at s c Alast year too? I think it was
second second. I don't remember.I don't know. I feel bad talking
that. I don't. I thinkhe was second. I don't think he's
won the SCA World yet. Okay, yo, you know what? You
know what? Fort Worth was crazythat weekend too, because they had the

(39:16):
college championship or semi finals in FortWorth that weekend too. Did you see
any like because I would have beentrying to go to the game at the
same time competing. Did you seea lot of like activity out there in
Fort Worth that weekend? We didn'tbecause of the rain. Stayed at home.

(39:36):
Man. It was just your guysout there cooking. There was no
foot traffic or that like that.We cooked our preliminary round a steak because
Gary and I were both we weren'tin the same group, but we were
in the same color group, sowe turned in at the same time.
We got done with our turn ins, we closed everything up. We went

(39:59):
back to the airbn be just toget out of the rain and the water.
Yeah, yeah, yeah, yeah, yeah. All right, so
let's let's talk. Let's talk toKiltlifter event. I'm sure, I'm sure
you got some tongs to drop onold Phillip over here. Yeah, let's
drop them. So the Killlifter eventwas what two weeks ago, right,
and you entered. That was Bradthere. Yeah, he came out and

(40:22):
helped me out. He had hehad just handed ones on. I was
like, yo, you're gonna staykeep them fresh all day. And he
gave me a little shot of Egored I mean ego red out. Yeah,
Brads my boy. He he don'thave a problem with glue. Yeah,
he's into that stuff. I'm notfilling a problem with glu. His

(40:44):
gluten is good. So what didyou what did you do for ribs?
Ribs at the Killlifter event, youjust turned into k CBS style ribs.
Yeah. My turn in was justmy typical CASEBS rip. Okay, and
what did you do for people's choice? A mod fied version of that.
Just I used the same rubs butand did a basic little rap on them

(41:07):
just to get the cooking done.I was going to mess around with not
wrapping them, but when I didtry, I've never cooked a rib unwrapped,
So I tried it the week priorand they came out dark and dry,
and I didn't like it, andI didn't want to hand that out

(41:27):
to people. So I thought,you know what, I'm just going to
do a simple rap that way,I know what I'm getting, I know
what it'll be like, and Ican finish them off in time. Because
that was my biggest concern was gettingthe ribs done in time. Yeah,
it should have been Bill's biggest concern, because I did notice everybody set up

(41:52):
ready to cook. I've seen multiplevideos have everybody set up cooking. Then
they can over to Phil's tent andthere's nobody there. Nobody need it.
Tent wasn't set up. There wasa brand new GMG sitting in a box
that needed to be put together tocook the ribs on chicken. Yeah,

(42:15):
eight thirty five, eight thirty five, rolling in, baby, ready to
cook some ribs. Yeah, howdid you think to your ribs? Phil?
How long does it take to cookyour ribs? I don't know,
like a couple of hours. Idon't time it. Who times it?
You know? When they're done bythe fifth and Phil? Phil gets mad
at me when he drives with me, I'm like, no, we're at

(42:37):
the contest where they're at seven,seven thirty, maybe even earlier. Just
here a little bit, a littleearlier. You're out there with the security
guard. Before the security even showsup, you're telling them where to go
stand. I'm prepared, I stillprepared. And Phil gets mad. Phil's
boy, so early? Where arewe here? So early? The majority
of us were there by five,you know, they're I'd have been two

(43:00):
or three, maybe four that rolledin five thirty six. Yeah, but
by six o'clock everybody was there exceptone team. Grill grill. Seventy o'clock
came and everybody was there. Ribswere one came and went. Everybody was

(43:22):
there. Ribs were on me andthe OSSI. Me and the OSSI was
still outside bro working on the gunlike that. No way, I couldn't
do it. I need to havecontrol of time, like I me personally.
I can't do that. I can't. That's why you do it.
I like, I like my backagainst the wall. How many times?

(43:43):
How many times I went to acamp and I pull in and and I
went the joint because I just Ipulled in, like right before a state
selection? You win? You didthat? Yeah? When is the last
time I did it? A coupleof times in Vegas? Was that two
years? Yeah? Right? Butbut I haven't been competing. Watch watch

(44:05):
my smoke This year baby came outyet one one just dropped. I don't
know when it's gonna hit stores.I'm a little bit upset about it because
they're dropping them in stages, andI guess this is don't drop the tongs.
I'm fighting because they're wanted. Theyhave my old rub and production.

(44:29):
I'm like, why are we're makinganother batch of my old rub? Not
that it's change, but but mylabel has changed. I need we need
to convert over to the new stuff. Like I don't want every I don't
want dead stock of old product andall the new labels. So then what
happens that people are not gonna jumpon and buy it because they still have

(44:51):
the old stuff, you know whatI mean? So I know I will
I am, I am promoting well, I want the old stuff to be
dead. Stop because Chili's and smokeHead theirs people promoting rubs. That's what

(45:12):
that that's what That's what you weresupposed to do that. I thought it
was just supposed to cook ribs.Yeah, wow, you know that's what
it started out to be. Yeah, And I must have missed the memo
when you was supposed to do otherstuff. You was over there making wrapping
oreoles and making mac to kes.I was like, how the hell where
did this became all of this otherstuff? So here's here's my take on

(45:35):
the whole Kill Lifter event. Yes, in the in the end, it
went off okay, but they buildit wrong to begin with. They build
it as a barbecue competition. Itshould have been billed as a rib challenge
because, like Phil said, that'swhat we were supposed to be doing.
Was we were supposed to be sellingribs to the public. That's what we

(45:57):
were supposed to be voting on people'schoice was for our ribs. It turned
into a what else do you have? Contest? And I had more people
there looking for barbecue than anything Ihad. I did because you could do
other items and other sides and stuffto sell to the public. Yeah,
for the tickets. Yeah, SoI did two pork butts. Wow.

(46:22):
And last minute Brad said, let'sdo some bacon wrapped oreos. Those people
coming out there drinking, they'll wantsomething like that. That'll be great.
So we ended up doing them.I saw sold out of pooled pork and
bacon wrapped oreos and ended up withfive rex of ribs left at the end
of the day. Wow, damn, good for you. My poll pork

(46:45):
was gone by we started at eleven. I think my poll pork was gone
by two. Wow, maybe twothirty. Yeah. And I heard several
other people say that they had peoplecoming by asking for brisket and things like

(47:06):
that. They were looking for barbecuestuff. Phil. When did you run
out? Huh? When did yourun out? Phil? Huh? Now
we ran out like towards the end. We ran out towards the end.
What was what was it? Theawards was at three? Right? I
think we was done at like twothirty or something. Yeah, Yeah,

(47:28):
I think I was done at liketwo thirty three o'clock. Yeah, we
had like one rack left. Andthen when my ossy brother burnt up,
haf to last rollout because he turnedthe smoker up to four hundred and told
me not to turn it down.And I'm smelling paint. I'm smelling paint,
and you're blaming him for that,right, he was the one that

(47:51):
told me not to turn it down. I was going to turn it down
because I started smelling paint and I'mlike, and it was what's his name,
Johan's partner that came and said,fill the grill. You got fire
coming out the drip pan smoke.I was like, Phil said that'd be
all right. I was like,yo, now, I was like,

(48:13):
it happens. It's not my firstround a fire. I was like,
yo, I should have been whatyou call it arson? All right,
So let's talk. I know wewere going down with you guys, mentioned
of course, you know, Iwant to talk about the wonderful ship show
that is casebs. What happened inuh in Tennessee. H I saw that

(48:37):
they didn't have awards ready, theydidn't have the populations. They had,
same mess, same mess, that'sfrom what I understand. I had a
buddy day smoking volts. They allflew out from California to go cook this
contest and they couldn't get results tillMonday, and they were not happy about

(48:59):
that. I don't stream the rewardsMonday. Why and how does this continue?
I think from what I've been toldeverybody's saying my opinion or what people
have been saying, it's just theirsystem is out of date. Their alas.
We've been saying that for how long? That for how long? Their

(49:20):
system is out of date? Yeah? Yeah, yeah, I've been saying
to this podcast forever, Kyle.And I mean, I mean, don't
think he's the wrong way, Kyle, But I'm glad to see you finally
have got started drinking the kool aidand got on the train, because you're
the one who's like, oh,it's it's fine, it's fine for so
long, and I don't I've nevercooked in a competition in my life,
but I heard the way they didthis and I was like, this can't
be right. This can't be howyou're doing it. Yeah, and it

(49:43):
is, and it's clear that it'sonly getting worse, and you you completely
stepped on yourself. You completely madeyourself look a fool on the grand stage
your World Series? What was thatin that was November? And if I
cover first November, so you hadall off season, you had winter and
everything else. You had everybody comeout and say, this won't happen again,

(50:05):
We're gonna make changes. Rah rahup save it because what after that
competition in Atlanta already this year?Yea, Now let's go ahead and have
this one fu bar? What doesit take for them to fix it?
Yeah? What what was it?It was Tennessee that they canceled the awards,
right, they had to post thisweek till Monday, and they do

(50:27):
it in a live stream. Sobut again, how do you know that?
How do you know you won?How do you know you didn't win?
I mean, you guys compete inthis because you guys enjoyed just camaraderie,
you enjoy the whole process of it. I get all that, But
also at the end of the day, you want to win. And how
frustrating would it be to know,oh, maybe I did win, maybe
I didn't win, Maybe I'm good, maybe I'm not good. What the

(50:49):
hell is the point of it?When you can go to SCA and you
can go to the World Championships andit's buttoned up, it's organized, they
got it in place, they goteverything laid out. Everything's great. But
CACB sitting around here looking like twomonkeys humping a football. I don't acs
comps as you guys do, butI feel like it's the reps. A

(51:12):
lot of it's on the reps,of course, because no disrespect to the
elderly. But what's the age categoryof all of the reps. I could
probably count two couples that might beof uh age younger than Biden. I

(51:34):
mean, and that's and that's okay. Well I'm not going down the age
thing because I know people that areolder that are wizes at things, but
but not not that much of awiz into computers. I don't know of
them are, and I think theycan't. I mean I don't. I
don't want to age inscrminate. Ido believe that you can if you have
if you have people that have beendoing the exact same way over and over

(51:58):
again, and you don't bring ina fresh set of eyes. You don't
re build, you don't rebrand,you don't relaunch. Every business does that.
Every one of us works in abusiness where that happens, where somebody
comes in and says, okay,guys, we've been doing it this way
for a while. Yes this isgood, but let's let's evolve. And
this hasn't evolved, and it's onlygetting worse. And I hate to say

(52:20):
a lot of the technology they're using. And we saw on that video that
filled me this watch. I meanthey literally were taking the cards and putting
them in the top of a box, a pizza box like it was like
that, and then that that washow they were organizing them. Then they
took out like some of them andthey did this like blind like shuffling of

(52:43):
things, and I'm like, whatwhat is this? And we live in
a world now you put off yourMicrosoft Excel Basic exactly. But but but
but you you mentioned a very importantpoint there, Barrow. You said that
there needs to be well I don'tknow if you specifically said a younger demographics

(53:04):
to come in and revamp things.You said that there needs to be someone
who comes in and revamps and Ithought that's what Rod Gray was doing.
Well, I don't know, noweverybody got client. I don't know much
about it. I mean that's thesame story in SCA. We need new

(53:25):
blood in SCA. That's why everything'sfalling apart with SCA. And that's not
getting any comps out here on theWest coast. There's no new blood being
injected into it. And how doyou think you get new blood into it?
I have no idea. That's atough one. That's what everybody's contemplating
right now. I would say away to get new blood into it would

(53:46):
be to almost have a O.Hey, you guys are all pros.
You guys have all been doing this. You guys will all have rooms full
of ribbons, trophies and plaques.You get some like me who's potentially interested
in it, but says, damn, I can't compete with Rob and Phil
and Kyle. I don't want togo spend my money in this goog glet.

(54:07):
My teeth kicked in, so I'mnot going to go join the fun.
I'm less likely to do this.I think sc A, KCBS all
should have an amateur level division thatyou can dip your toes into it to
see if you like it, getinto it. But it's just it's just

(54:30):
we don't It's the lack of contest, especially on the West coast. But
my point was that if you expandyour pool by allowing more people into it,
oh, this was fun, cool, then you're gonna get people that
are more You may get people moreapt to want to put on a contest.
You may you may get that becauseI don't know. I mean,
I looked at this, I'm goingthey need to. They need to figure

(54:52):
out ways to welcome the newbies intoit where they're not going to get their
teeth kicked in for the next They'redoing something like that in Utah next month
with the SCA stuff, and Ithink it's a spectacular idea. I'd love
to go help out if timing works, but I don't know if it will.
But they're having I don't know ifthey're doing an actual like mock contest,

(55:13):
but it's cook with a pro.Yeah, so new people can come
in and experience everything. You know, the professional if you will, if
we're professional cooks, will work withthese new people and walk them through what
happens at a contest and how tocook a steak, how to trim mistake
everything. Yeah, you know,yeah I would. If that was an

(55:37):
Arizona I would compete in that,yeah, and you know what you know
to go off of that, right, the variants right there, right to
double check, I say, puta ringer steak in a competition, one
that you know is cooked perfectly,one that you know is awesome, one
of those winning steaks, and justsee how it levels up in a playing

(56:00):
field. And and and you knowone of the competitions that you have questions
on, right, because if itcomes in dead last, then you know
that there's something wrong with the system. If you know that steak has been
cooked perfectly, well, I meanthat's how you do an audit, right,
That would be an audit, Thatwould be a perfect way to audit

(56:21):
the system. But the problem withdoing that here, in my opinion,
again is we don't have a compto follow that class up with. So
where are they going to go cook? You're not going to come out as
a new guy Burrow and cook withKyle. Kyle's going to walk you through
how to cook a steak, howto cook a winning steak? And then

(56:42):
are you going to drive eleven hoursto Salt Lake to a contest? Yeah?
Yeah, don't. We don't haveanything? Is the closest contest to
me. Three and a half hours. Yeah, we got one in the
beginning of the year, right,and bullhead and then we have and then
that's about it. Right, Idon't have another. So Kyle, I'm

(57:02):
gonna throw this at you. Yep, you are the King of Florence.
Yeah, I mean you. Ithink they named a street after you.
I heard why don't you host one? Uh, it's well, I'll drop
the tongs. I'm looking at November, like first of November, I'll be
hosting a s c A uh probablyone steak Friday night, two steaks Saturday,

(57:25):
wings and ribs as Ancillary's on aSaturday. You know, make sure
it's make sure it's not the sameweekend as World foods. Uh. Okay,
there's not a lot of people outhere in Arizona. It's like you
that go to World Yo. Bro, seriously, you're gonna do what you
just got finished saying that you don'twant other people to do. To put

(57:45):
a contest on the same weekend asanother contest. Bro, Seriously, you
know I'm smarter than that. Youknow I'm smarter than that. You know
I gotta do that. But thatis my grand scheme of things is once
I get this restaurant, figured out, and uh I want to start hosting
contests here. I'm not going tocook them. I'm just going to be
a promoter and I'm just gonna youknow, that's good. However, it's

(58:09):
venues that will let us hold competitions. It's good the promoters. Yeah,
there is a massive parking lot behindmy building maybe I mean huge that would
that's got bathrooms and everything, andit's perfect for a competition. And I
want to host you know, Igot to get this restaurant under control,
and then it's gonna I'm gonna bebringing in s c A. I'm gonna

(58:30):
be bringing in the Rib Association.I want to bring them out here and
do that. We'll look into thebarbecue. I don't know how that would
work because we got you know,the AZ the BCS contest which Mike has
on Florence Main Street every year.Uh k, CBS. I don't know
if I would want to dip mytoes into that. I don't know you

(58:52):
all play, but for sure therewill be an s c A contest happening
at least a couple of times ayear out here. Well good, and
I think that's that's a that's agreat thing. You're gonna have to eat.
You gotta take an issie. Ifit sounds like I'm doing it.
I'm curious why Barbecue Island doesn't doone. They did the first one.
I believe that's what I learned aboutSea was that the Barbecue Island in Tempe

(59:16):
that was your first come to yeyeah, yeah, yeah, yeah.
See they don't. I'm surprised theydon't do more of them, but maybe
eventually I would like it to seelike Utah does. Utah has I think
there's five barber stores five I thinkfour or five barber stores that they train.
You know, they do a SCAclass or not class SCA competition at

(59:40):
each of those stores, and thenthey do a grand finale at Thermal Works,
which is in Utah. And yeah, they determined that, you know,
the Utah State champion. And therewas a bunch of us that drove
up twelve fourteen hours, that drovethere all the time because that was the
only place we could do contests that. Yo, you make a lot of
sense, Kyle. I would ratherkill lift four peaks did a Sea comp

(01:00:01):
in that competition. They're supposedly opento letting us use a lot. The
problem with four Peaks is they're nowbut partially owned by or by Yeah,
and they want the public involved ifwe do something like that, and see
how you an SCA. So that'smy issue that we're working out here with

(01:00:25):
Florence is you know, they they'llhelp give me money for the uh for
this, you know, for thefees and the awards and stuff like that.
They want to be involved. ButI have to figure out how to
get the public involved. So I'myou know, I'm thrown around the ideas
and we can chat about this offline. But uh, I got some ideas

(01:00:45):
that I think, but it'd bekind of a pain in the ass,
but not really, I don't know. That's that's just a big question mark,
is how do you get the publicinvolved because there's there's a lot of
people because you get a lot ofpeople, correct and public something like that
too, Yeah, correct that.And you know, cities and just like

(01:01:07):
businesses and everything, they're you know, they're down as long as they can
you know, put a banner up. And but everybody wants the public involved.
So we would have that's a bigthing we'd have to figure out.
And I know barrel Barrel's the Barrel'sa good mastermind. With all that,
here's the deal. I'll tell you. We just got done doing a a
last weekend. We did a barbecuecountry music ground up and I asked about

(01:01:29):
trying to do a competition for it, and I'll tell you, from the
promoter's perspective, makes sense. Promotergoes, why would I Why would I
do a competition? Is that goingto bring me substantially more people? Because
it's going to cost me to haveto have security everything else here earlier?

(01:01:53):
Am I going to make any moremoney off it? I'm like, unfortunately,
no, you know I mean that. And that's where the reb comes
in. Is it's like, youknow, you need you need somebody who
wants to develop a competition first andthen want to do the concert or event
afterwards, but have the competition bethe the main focus. You see what

(01:02:20):
I'm saying. And that and that'swhere the reb comes in. I mean,
because I mean, I thought,oh, you know, we'd like
to do it, and they're like, you know what, man, And
I also hate the nail on thehead. Also, he's like, people
gonna walk around and need some barbecue. That's cool, that's great. They
might check that out. They mightdo this. I need them inside spending
money on beer. Yeah, yeah, I need to sell beer. I
gotta sell a lot of beer.And it's like, yeah, you know,

(01:02:43):
I get it. So I meanI think to make this work,
you would need to do Kyle,and your perspective would be to do an
SCA competition. Yeah, but thensay have strippers. I would say,
do an SAA competition and say,okay, we're gonna make it less for

(01:03:06):
you to enter this competition. Haveso it's less to come in, less
entry fee. But in return ofless entry fee, you have to stay
for two hours afterwards and serve andthe prize money will be the same because
the City of Florence is going tooffset some of the prize money that you
don't get with the entry fee.Yeah, you have to see. I

(01:03:28):
was also thinking. I was thinking, and I can ask you to it's
dropped the tongue. So whatever isOkay, you host this contest. But
I mean, I know how weall are after contest. We're done.
It's been a long day, youknow. Maybe given each competitor an extra
five stakes and say hey, canyou cook this up? Yeah, and
maybe hand it out to the publicas they come walking around and tell the

(01:03:49):
public, Hey, competition's gonna startbetween you know, one and two o'clock
or you know, one and four, whatever the time is. And then
after that, you know, yougot an hour, hour forty five or
two hours of trying the competition steakand you know people's choice or like,
I don't know, yeah, no, no, you know what? You

(01:04:10):
know what? Honestly, Rob,I think that's what they were trying to
do at Kiltlifter or four Peaks.And I feel like if we did the
same thing at four Peaks by givingout ribs for people's choice, right,
they were splitting a dollar with you, right, so they was charging everybody
two dollars for a rib. Theysplit a dollar with each team, right

(01:04:33):
of how many tokens you got atthe end of the day. So they
supplied the ribs, you gave outthe samples, and then we had two
turnings, right, So if youtook those turnings and made those two steaks
kill the ancillaries, right, justdo two steaks, you could have got
two steak cooks in and still beenable to push out samples of ribs or

(01:04:58):
whatever your bacon at oreoles. Butsee, I think if you're if you're
hosting a state contest, Uh,the people are gonna want to come try
a steak exactly, And so Ithink I give everybody an extra five steaks.
But see, I just don't knowhow that works. Like because SCA
you're only allowed to have two youcan, okay, do you do?
You do this where you have anSCA competition, but you go and you

(01:05:20):
contact these barbecue caterers and have thembe a part of it, and they're
almost the festival out around the statecompetition. Yeah, but see if people
will go ahead, I was justgonna say what you're probably gonna say that
people are coming to try a steak. They're not coming to try a barbecue
barbecue vendor. Correct? Correct?Wis beef steak Charlie's when you need them

(01:05:44):
be steak Charlie's. Would us servedall of the steaks and we could have
just did our contest. See figureout? And I got to talk to
Ken and Brett about this. Isnow, Well, once you guys do
steak selection, you know, Ican't give you the stak yet because you
guys, you know, maybe afterSteak A or Steak B turn in because
you only have the two steaks perperson at your camp. You can't have

(01:06:09):
you know, ten steaks sitting ina cooler because you know, if I
but what you're doing there and replaceit. They said that they've got some
way to deal with people, right, but here, okay, this is
this is my thing with s withthat, right, but where can you
cheat? Right? If you gaveme ten steaks and I wanted to use

(01:06:30):
the ten steaks and not the twothat I selected, I still got to
cook them better, right, justlike in baseball? Right they say,
oh, you know sports, youknow he was doing steroids. He still
has to hit that ball at onehundred miles an hour. It doesn't matter
if he's just doing steroids. Inbaseball, you have to have to still

(01:06:53):
to cook. If that was thecase, then they wouldn't have stake selection.
Steak selection is also another prime thingthat you have to know how to
do. I mean you're going downthere, I mean usually the second round,
I mean when you go to getyour second steak again is you know
it's all they're not good steaks.You guys just give just give everybody t

(01:07:13):
bones. Give everybody t bones tocook for for PC, and then everybody
cooks their rabbis, you give everybodyfive. Maybe maybe you don't do ribbus
for the public exactly, different steakexactly, do some chucks? Yeah,
you know, that's that's the that'sthe question. Yeah, you have to

(01:07:35):
we have to figure out because don'tworry me and Pops will figure it out
for you. I'm one hundred percent, one hundred percent hosting hosting contest.
I can't wait. I can't wait. And we're gonna wrap this up here
in a few But before we do, Kyle, we gotta know how you
doing with what with living in thebasement on every have you have? You

(01:07:59):
have you have you had a breakdownagain? Had it's been close? Okay,
what's going on? Give us giveus the cliffs notes of week three
of being a restaurant on her Ohit was good, sir, you know
everything. It's just there's just somuch prep work. There's a lot of
prep work, training the staff,how I want things, how things should
taste, how you know? Justso, now do you see why places

(01:08:23):
do things in bags? Well?I get it. If you want the
easy way out, I get it. But that's not no. Okay,
you know what else you need?Con you know what else you need.
What's that a parless? Do you? Does your cooks have downtime or are
they busy all through the cook?Like? All right, so tickets are

(01:08:44):
coming in, but I'm sure there'sa rush, and then there's a slow
period. That's when you do yourparless. And if everybody knows what they
got to get done, they doit in that that time that they're on
their shift, so it's not cleanup and go, and then nobody's handling
part and then you got to getup twice as early in the morning to
do everything. Oh I'm ninety plushours a week here, Okay, I

(01:09:08):
know. I see berdie N,see my cop, see my cop,
my cop, my pillow and everything. Yep, that's me. Is it
still being well received? Things stillgoing well? Yeah? Things are good,
Things are great. Yeah, it'sjust it's it's just a lot of
work, bro, It's yeah,I can believe it. Bro. Are
you still loving it? Yes?Yes, this is my Yes, I

(01:09:30):
love it. I absolutely love it. But it's just a lot of work,
bro, Like I gotta we're figuringout things where you know, I'm
trying to get open another day,so it'll be Thursday through Sunday and then
eventually we'll get to Wednesday through Sunday. But it's just prep is just killing
me. Yo. I heard youhad a one on one conversation with the
ghosts. Not yet, you crazy? You want to us up crazy?

(01:09:56):
Last week probably what was that Wednesday? I think Wednesday or Thursday. The
dishwasher went off. It was itwas the force running by itself. Dishwashers
just started running because you can hearhim, barrel barrel, The toilet flushed
and then he went to check itand then the forcet was on full force

(01:10:20):
in the washroom that's in the separeas. And did he tell you about
the steps, the stairs and thepaint. I heard the story. Gary
told wow, yeah, people people, people don't believe me. And I'm
like, I'm denser. Yeah,I put these uh what is that those?
You know, those pads on eachstep so like when you hit the

(01:10:41):
step, you don't slip off becauseit's a wooden staircase. So whatever those
pads are. So those pads arecovering up the baby feet. Oh my,
that wall. Yo, I'm I'mgonna bring Ghostbusters with me when I
come out out. You are missingout. This could be such a marketing

(01:11:03):
thing for you. And I'm notjoking. You need to reach out me.
Look this up right now, there'syou need to reach out to Ernie
john Yeah, Ernie Johnson. Whatwas that dude's name, the black dude.
See, here's here's the deal withthat. Like I sleep here,
I literally live here. Like Igo home probably once a week if that

(01:11:24):
maybe not even sometimes I just stayhere, use the laundry mat down the
road. But uh, like Idon't want to know. Like, Okay,
you bring this ghost dude in andhe does this whole spiritual thing.
Now the ghosts like it's on itblah blah blah blah blah. And I'm
like, yeah, okay, awesome, he leaves. I'm still screwed that.
I now I pissed the ghost ofI don't want to piss them up.

(01:11:47):
No, but here's the deal though, I have his whole theory.
Okay, Yes, ghost Hunters isstill on. You can reach out.
They could come out and they canfilm there, right, they can do
this. Now people are gonna saythe ghost is there, but you're gonna
have to reach out to one ofthose people who can talk to the ghosts
and be like, look, I'mtrying to like explain what you're doing,

(01:12:09):
explain your hard work, and you're, you know, trying to do all
this like be nice to me.It could be a really cool thing if
you end up like converting the ghostsand the mean ghost to a happy ghost
and then like you're on Netflix,all these people coming out. Dude,
it could be huge for you.Yeah, but he or she is not.
They just forget to turn shit off. That's it, Okay. Then

(01:12:30):
don't put the dishwasher at three am. You want to start the dishwasher at
noon. I don't care. Like, do what you gotta do during the
day and then let me sleep.Then who cares? Who cares if the
ghost is being nice to you?Then have ghost unders come out. You
go viral off it. Screw guyf die or dies or whatever. You
get ghost unders come. These peopleare more loyal, they're more die hard.

(01:12:51):
They come for years. You goviral boom. Next thing you know,
you're no longer living in the basement. You're living like across the street
and one of those other FEMA hutsthat are in downtown Florence. You go
live in one of those for awhile. You no longer gotta live with
your ghost and you're good. Maybeyou even get a washer and dry and

(01:13:11):
your fema. Hut. I'm allabout good juju, Baryl. I'm doing
good juju for you last weekend,last week at my sister stage and she's
like, oh, I'm just gonnaburn it and just try to get the
ghost out of here. And I'mlike, no, bro no, you're
not alone leaving him alone. No, no, no, So we actually,
okay, this is crazy. Weactually we did this at work.

(01:13:35):
We had we had long story short. One of the guys in the show
his sister had passed away and hewent and saw a medium and the medium
was like, yeah, your sister'swith you at work all the time.
What and she was this was like, she was like, yeah, your

(01:13:59):
sister's with you. And in themedium told Tim she said, your sister
is with you. And when thisone light flashes, that's when she's thinking,
oh gee, this is this istoo much. And it's even better
because your sister loves to mess withBrook's hair and if you ever notice and
Brook gets frustrated, she always putsher hair up. And Tim told me

(01:14:20):
this right, Brooke didn't know aboutthis, dude, she would start getting
frustrated and her hair would like fallon her face and she'd be forced to
put up her hair and Tim andare like, oh my gosh, your
sister is in this room. Sowe and then we had some other bad
stuff happened. We had a coupleof other people that have died that worked

(01:14:40):
for us over the years, andlike weird things were happening, and like
we had all sorts of bad jujuhappening and bad stuff. So we ended
up having a Native American, Uh, no, way you come out.
Yeah, And she did this wholelike the radio paid for you to put
no no no, we talked abouton the air, and she came in
and pay for it. He camein his duty. This whole thing right,

(01:15:03):
this whole like, this whole right, totally awesome. The curse has
been lifted. Do yo? Butyo, so so who won this contest?
How many pictures? Yes up thewall announce that yes? So.

(01:15:25):
I was a little worried because likeI got zero d ms and I'm looking
at the don't Jump the Talks page. I'm like, wow, we have
zero listeners. Like nobody listens,I'd say, nobody responded to this and
then there's that button. This hisrequests. I clicked on the requests and
there's all these requests. I'm like, ash, Okay, anyways, so

(01:15:46):
King Dave Barbecue Company please out tous. You are the winner. You
won a combo pack of rubs fromyour behind barbecue Philly shirt shirt. Yeah
yeah, and Beryl's got a specialsurprise some kind of yeah, I got
some T shirts. There we go, There we go. Good question.

(01:16:12):
Question. All you gotta do isagain slide into the d MS. What
did the ghost turn on this weekat Kyle's restaurant? Yes, yes,
yes, I'm sorry. I'm allright. Rob, We've been on here
long enough. I appreciate you comingon. Thank you, Rob, you

(01:16:33):
killed it. You did an awesomejob. I'm sure I'll see you on
the trail soon. And you needto come bring your ass out with Florence
and come eat. I'm coming eitherthis weekend or next weekend. Well part
of the value, I mean,Queen Creek something about you're okay, okay,
yeah, yeah, I have tomake sure my I have to make
sure my passports up to date beforeexactly exactly. Beryl and Phil hasn't been

(01:16:58):
here yet either, So no,no, I'm You're too busy. You're
too busy. You got lines aroundthe door, and I don't wait in
lines. Okay, yeah, yo, I was there before it even opened.
I already you told me I can'tpost my pictures because nobody's seen it
yet. But you blah blah blah. Yo, all right, yo,
keep watching my stories this weekend.You haven't seen a black guy go skiing

(01:17:19):
from the hood. What do youmean skiing? Yeah, you're from of
course, you know how the Yo, I'm going. I'm going to Denver.
I'm going to win the park,are you. Yeah? Satan turn
thirty. They got you're gonna knowwhat I'm going skiing and went to park.
My my daughter turns thirty. Sowe're going up there. Got Airbnb

(01:17:42):
up there, and yeah, we'regonna go. You before, it's the
first time for everything. It's thefirst time for everything. This is not
I want to. I want to. Okay, two things are gonna You
are gonna wake up the morning afterskiing so sore, or you are gonna
wake up and that's a torn chappening. You were going to tear a

(01:18:06):
a cl something bad is going tohappen. Or you're just gonna sit at
the ski lodge and just drink andtry to tell us you because that happened.
Hold on, you're going to seethat hill and you're gonna be like,
nop, no, okay, letme let me ask you this.
So I got I got to knowyou way too well. I got I
got some I got some boots,right. You know when my timberlands fit

(01:18:30):
into the snow boot, I meaninto like the skis, I could slip
my timberlance what you were like,and you put it into the boot and
then you so I can't wear mytimberlance. You can wear true religions,
though, you can wear that religionsponsored skier. Maybe true religion on social

(01:18:54):
media. Maybe you'll bring him back, bro, Maybe you'll bring them back.
True religions are back. Let's gothe cheers. We're out of here.
Thank you so much. I appreciateit. Appreciate guys. Sure,
thank you, sir,